I've been teaching myself to make pupusas all week (nice winter hibernation project). Very, very happy with my results (my first exposure was to El Continental and then the women in Red Hook, so I have two great benchmarks, and two close Salvadoran friends to serve as taste-testers). But I'd like to take that next, completist step and go for it with all traditional ingredients if I can.
Specifically, I'm looking to find fresh loroco (which may be a trick but not an impossible task in New York City, since there are Salvadoran restaurants that serve pupusas with traditional queso y loroco filling, so it's being imported here). Also looking to find traditional Salvadoran quesillo, or queso con loroco and pineapple vinegar. I'm told there's also a Salvadoran cheese called duro blanco as well.
Anyplace that is within the five boroughs or Long Island and can be reached by a reasonable journey would be appreciated.
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